Chicken Broth

By bakers_delight85

As a bonus, the recipe yields 6 to 8 cups cooked chicken that can be used in soups, salads or any dishes calling for cooked chicken.

Ingredients

• 3-4 pounds chicken parts
• 1 large onion, quartered
• 4 celery stalks, quartered
• 4 garlic cloves
• 1 bunch parsley
• 4 quarts water
• Salt

Preparation

Step 1

Combine the chicken, onion, celery, garlic and parsley in a large soup pot. Add the water. Cover and bring just to a boil. Immediately reduce the heat and simmer gently for 2 hours with the lid partially on. Do not allow the soup to boil.
Strain and discard the vegetables. Remove the meat from the bones and save the meat for another use, such as chicken salad.
Season the broth to taste with salt.
Refrigerate the broth for several hours. Skim off the fat that rises to the top and hardens.
Use immediately or store in the refrigerator for up to 3 days, or in the freezer for up to 6 months.